Festival de Saveurs Grecques

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Festival de Saveurs Grecques
Festival de Saveurs Grecques
du lund i 2 m ars au di ma n c h e 1 5 M a r s 2 0 1 5
Yannis
Baxevanis
Yannis Baxevanis was born in Athens
53 years ago. He entered the hotel
school where he graduated two
years later with honours.
He spent the early years of his career travelling to various European
countries such as Germany, Switzerland, France (at the Hilton in Strasbourg where he obtained a silver medal at the Inter national Exhibition of
Gastronomy) in order to discover and
learn about the different cultures and
their gastronomy.
Back in Greece, he becomes Chef in
various grand hotels and restaurants
where he is awarded from several
organizations and magazines. And it
is in Crete and alongside the elderly
women of the mountains, that he will
discover the famous Cretan cuisine
and its extraordinary products.
Successively Chef Executive at the
Mirabello Hotel, at the Elounda Bay
Hotel and at the restaurant Dionysos
(Elounda Beach Hotel), he has im-
Service and VAT included
posed his own style since winning the
prize for the Best Restaurant outside
Athens. In Mykonos, at the Mykonos
Blue Hotel and back in the capital,
he is recognized as one of the best
representatives of the Modern Greek
Cuisine. He remodernized the use of
“ wild herbs ”, used traditionally but
forgotten by recent generations. He
uses local products, collects himself
the Sea salt and picks up herbs on
the rocks that he serves his guests just
a half an hour later. Prizes pile up, just
to name a few, he was elected : 12
times “ Best Greek Cook of the Year ”,
elected twice “ Chef of the Year ” by
the young public... Regularly invited
by the media to talk about his art
and the products he uses, he writes
numerous articles in the national
press as well.
Yannis is also sent to various parts of
the world by the OPE, the Organization for the Promotion of Greek Products abroad (Foucquet’s in Paris , at
the UN during the Greek Presidency,
at the hotel school Culinary Institute
of America in New York and in San
Francisco , etc.) in order to enlighten
people on the new Greek gastronomy. His restaurant “ Elia ” in Dubai
has been ranked since its opening
amongst the five best restaurants in
the Emirates by “ Time Out ” magazine.
He received, in addition to Greek gastronomy prizes, the prize of “ Chef of the
Future ” by the International Gastronomic Academy. Yannis is also the author
of a book published under the title “ Ta
kalytéra mou ” - “ My best dishes ”.
starters
Chf
Antipasti buffet as a starter 28.-
Antipasti buffet as a main course 42.-
Antipasti buffet, cheese buffet
& dessert buffet
56.-
Mussels with chilli and feta cheese
“ this recipe comes from my mother ”
22.-
Octopus salad served warm
mashed baby fava beans
25.-
“ Lachano dolmades ”
Stuffed cabbage leaves with pork / lemon sauce
27.-
Mackerel tartare beetroot salad and lemon sauce
26.-
“ Fassolada ” Cream of dried bean soup and Pastourma
22.-
Cream of stinging nettle soup served with «giouvarlakia», yogurt and onions
19.-
“ Horiatiki ”
Greek peasant salad
25.-
Service and VAT included
live cooking
buffet
Lunch only
Chf
Souvlaki Beef kebab with wild oregano / olive oil and lemon
33.-
Gyros me pita Grilled meat served with traditional pancake
35.-
Service and VAT included
the
sea side
Chf
“ Giouvetsi ”
traditional pasta with seafood
39.-
Cod fish with artichoke leaves aïoli sauce, tarama and shellfish jus
42.-
John Dory served with greek style vegetables
fish soup sauce
48.-
Whole grilled fish *
olive oil, oregano and lemon 48.-
Stuffed Whole Fish-Greek Style *
cretan herbs, cooked in the oven
* Depending on the market
Service and VAT included
served for two people
p.p. 48.-
the
countryside
Chf
Spit-roasted lamb or goat sea salt, greek style ratatouille, artichokes and fresh oregano
46.-
Stuffed chicken breast with onions walnuts and currants, mashed eggplant, kadaïfi
39.-
Roasted beef fillet
tzatziki and grilled tomato and greens
55.-
Homemade mussaka… My Way
35.-
Service and VAT included
the
fresh side
Chf
Dessert and cheese buffet 20.-
Assorted seasonal ice cream and sorbet
16.-
Crispy baklava served with olive oil ice cream pistachio sauce
17.-
Galaktoboureko Traditional pastry served with hot milk
Greek yogurt ice cream
16.-
Orange and chocolate mastiha liquor ice cream
18.-
Cinnamon and apple cream lemon jelly / kozani saffron / carob ice cream
17.-
Service and VAT included
tasting menu
Served for the entire table
Dinner only / Chf. 95.- per person
The chef recommends a «typical Greek style» sharing menu in the middle of the table.
Tarama and prawns with carob bread
***
Octopus salad served warm
mashed baby fava beans
***
« Lachano dolmades »
Stuffed cabage leaves with pork / lemon sauce
***
Homemade mussaka
***
Spit-roasted lamb or goat
sea salt, greek style ratatouille, artichokes and fresh oregano
***
Baklava... My Way
served with ice cream
Menu “ Caprice du Chef ”
Served for the entire table / Depending on the market
Dinner only / Chf. 110.- per person
I would come myself offer your menu
Service and VAT included
wine
list
Chf
dlbottle
White Wines
Domaine Cambas, Cuvée Mantinia
Moschofilero
2013
7.-
38.-
Domaine Boutari, Santorini
Assyrtiko
2013 8.-
54.-
Domaine Gerovassiliou Malagousia
2014 9.-
58.-
Domaine Skouras, Cuvée Almyra Chardonnay
2013 9.-
58.-
Papargyriou, Cuvée 4. 4. 2.
Agiorgitiko, Syrah et Nebbiolo
2008 9.-
58.-
Domaine Costa Lazaridi « Amethystos » Cabernet sauvignon, merlot et limnio
2010 10.-
62.-
Domaine Skouras « Nemea » Aghiorghitiko
2008 11.-
68.-
Domaine Gerovassiliou « Avaton » Limnio, mavroudi, mavrotragano
2011
12.-
84.-
Ouzo 12 (4cl)
38 % VOL
11.-
Liqueur de Mastiha (4cl)
30 % VOL 16.-
Metaxa 5* (4cl)
40 % VOL
14.-
Red Wines
Liqueurs et Anisés
Service and VAT included
De nombreux guides gastronomiques s’accordent à
dire que la cuisine grecque est l’une des cuisines les
plus saines et savoureuses au monde.
Ainsi, du lundi 2 mars au dimanche 15 mars 2015, deux
grands Chefs s’unissent pour vous offrir une escapade
gourmande vers ces contrées méditerranéennes.
Edgard Bovier a le plaisir d’accueillir, pour la cinquième année consécutive, au sein même de sa cuisine le Chef Yannis Baxevanis qui fut 12 fois Meilleur
cuisinier Grec de l’année et remporta également le
prix du « Chef de l’Avenir » décerné par l’Académie
Gastronomique Internationale. Il est également reconnu comme un des meilleurs représentants de la
cuisine grecque moderne en Grèce et à l’étranger. En
mars 2013, le restaurant Elia, qu’il supervise à Dubaï, se
voit décerner le second prix du Meilleur restaurant de
l’Emirat par le magazine « Time Out ».
C’est lors d’une rencontre fortuite à Lagonissi que ces
deux amis firent connaissance, et c’est aujourd’hui
en Suisse qu’ils se retrouvent sur les rives du Léman au
Lausanne Palace & SPA.
GRAND-CHÊNE 7-9 > CH-1002 LAUSANNE > T. +41 21 331 31 31 > F. +41 21 323 25 71
[email protected] > www.lausanne-palace.com